Pecan Pie Filling

Pecan pie filling is a quintessential component of a classic Southern dessert. Its rich, nutty flavor and sweet, gooey texture make it an irresistible treat for any occasion, especially during holidays and family gatherings.

Ingredients

• 1 cup granulated sugar
• 1 cup light corn syrup
• 1/2 cup unsalted butter, melted
• 3 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 cups pecan halves
• Optional: 1 tablespoon bourbon for extra flavor

Directions

1. In a large mixing bowl, combine the granulated sugar, light corn syrup, melted butter, lightly beaten eggs, vanilla extract, and salt. Whisk until smooth and well combined.
2. Gently fold in the pecan halves, ensuring they are evenly coated with the mixture.
3. If using bourbon, stir it in at this point to enhance the flavor.
4. Pour the pecan filling into a prepared pie crust (store-bought or homemade) and smooth the top with a spatula.
5. Bake at 350°F (175°C) for 50-60 minutes, or until the filling is set and the top is golden brown. The center should be slightly jiggly but will firm up as it cools.
6. Allow the pie to cool completely before slicing to let the filling set properly. Serve with whipped cream or vanilla ice cream for an indulgent treat.

Servings and Timing

• Prep Time: 10 minutes
• Cooking Time: 60 minutes
• Total Time: 70 minutes
• Serving Size: 1 slice
• Calorie Count: 450 kcal per slice

Variations

• Bourbon Pecan Pie: Adding bourbon enhances the depth of flavor and complements the pecans.
• Maple Pecan Pie: Substitute a portion of the corn syrup with maple syrup for a unique twist.
• Spiced Pecan Pie: Add a pinch of cinnamon or nutmeg for a warm, spiced flavor.

Storage/Reheating

Store any leftover pecan pie in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week. Reheat individual slices in the microwave for about 15-20 seconds or enjoy it cold.

FAQs

1. Can I make this pie ahead of time?
   Yes, you can prepare the filling in advance and store it in the fridge until ready to use.
2. What type of pie crust works best?
   Both homemade and store-bought crusts work well. A flaky, buttery crust complements the filling perfectly.
3. Can I use dark corn syrup instead of light?
   Yes, using dark corn syrup will result in a richer flavor and darker color.
4. Is there a gluten-free option for the crust?
   Yes, gluten-free pie crusts are available and can be used in this recipe.
5. How do I know when the pie is done?
   The filling should be set and golden brown on top. The center should have a slight jiggle.
6. What can I substitute for eggs?
   You can use flaxseed meal or chia seeds mixed with water as an egg substitute, though the texture may vary.
7. How should I serve the pie?
   It pairs beautifully with whipped cream or vanilla ice cream.
8. Can I freeze pecan pie?
   Yes, you can freeze the pie, but it’s best enjoyed fresh. Wrap it tightly in plastic wrap and foil before freezing.
9. Why is my filling runny?
   This could be due to underbaking. Ensure it is baked long enough for the filling to set.
10. What is the best way to slice the pie?
    Use a sharp knife, and if the filling is very sticky, dip the knife in hot water and wipe it dry for cleaner slices.

Conclusion

This rich and decadent pecan pie filling is a true Southern classic that is perfect for any occasion. Whether you enjoy it at family gatherings, holidays, or simply as a treat for yourself, this recipe is sure to delight. With its sweet and nutty flavor, it’s a dessert that will become a cherished favorite for years to come.

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